Imagine a dessert so moist, so incredibly delicious, that you won't believe it's completely vegan! This Pineapple Carrot Cake is about to revolutionize your baking game, proving that plant-based treats can be just as decadent and satisfying as traditional recipes. Packed with sweet crushed pineapple, hearty carrots, and warm cinnamon, this cake is not just a dessert - it's a flavor explosion that will have everyone begging for seconds, regardless of their dietary preferences.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. Ensure that all dry ingredients are well combined and free of lumps.
- In a separate bowl, whisk together the vegetable oil and brown sugar until the mixture becomes smooth and slightly lighter in color.
- Drain the crushed pineapple thoroughly, pressing out excess liquid to prevent the cake from becoming too wet. Grate fresh carrots using a box grater or food processor.
- Add the grated carrots and drained pineapple to the oil and sugar mixture. Stir until the ingredients are evenly distributed.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving or frosting.
Tips
- Moisture is Key: Make sure to thoroughly drain the pineapple to prevent a soggy cake. Use a fine-mesh strainer or cheesecloth to remove excess liquid.
- Don't Overmix: When combining wet and dry ingredients, fold gently just until combined. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Grate your carrots fresh for maximum moisture and flavor. Pre-shredded carrots can be drier and less flavorful.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect.
- Cooling Matters: Allow the cake to cool completely before frosting to prevent a melty mess and ensure the best texture.Optional Serving Suggestions: - Top with a vegan cream cheese frosting - Sprinkle with chopped nuts for extra crunch - Serve slightly warm with a scoop of vegan vanilla ice cream
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 2g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
